Prepare Rum Pot

If you want to enjoy a good rum pot in the cold season, you should start preparing it for the strawberry season. Because strawberries are the ideal basis for a delicious rum pot.

Prepare rum pot – but right!

The preparation of the rum pot is very simple. Mix 500 grams of strawberries with the same amount of sugar in the rum pot and leave to stand for an hour. Then pour 0.7 liters of rum over them, the fruit should be covered with rum by a finger’s width. In the course of the year, fresh seasonal fruits always find their way into the pot. Read below which fruits to add and when.

Choosing the perfect rum pot

  • In principle, it doesn’t matter whether the pot is made of stone, ceramic, or glass. It should only be sealed airtight and stored in a cool and dry place.
  • All of the fruit for the Rumtopf must be completely ripe and flawless, so the Rumtopf will last longer.
  • Cleanliness is the be-all and end-all when preparing Rumtopf. Thoroughly clean all kitchen utensils and the rum pot.
  • All fruits should find their way into the rum pot, well washed but no longer wet: every drop of water in the rum pot is a drop too many.
  • The fruit must always be completely covered with rum. A well-cleaned saucer keeps the fruit below the surface at all times.

Which rum goes in the pot?

So that the rum pot lasts a long time and also tastes particularly good, the rum should have at least 54% vol. Brown rums tend to be used for the rum pot, but depending on your personal taste you can also use white rum. Rum blend works too but offers less aroma.

What goes in the rum pot and when?

Here you will find all seasonal fruits that you can add to your rum pot according to your own taste.

June July

  • Sour cherries, with or without stone
  • Blueberries tend to fall apart
  • Raspberries tend to fall apart
  • Blackberries, become hard in the rum pot
  • Red currants give the rum pot a sour note
  • Gooseberries give the Rumtopf a sour note

Add 500 g of fruit with 250 g of sugar and pour in 1/2 liter of rum.

August

  • Apricots, peeled, stoned, and quartered
  • Peaches, peeled, stoned, and quartered
  • Mirabelle plums, halved and stoned
  • Plums, halved and stoned

Add 500 g of fruit with 250 g of sugar and pour in 1/2 liter of rum.

September

  • Pears, peeled and cored
  • Apples get hard in the rum pot

Add 500 g of fruit with 250 g of sugar and pour in 1/2 liter of rum.

October

  • Pineapple, peeled, cored, and cut into bite-sized pieces
  • Quinces, halved and stoned

Add 500 g of fruit with 250 g of sugar and pour in 1/2 liter of rum.

November

Four weeks after the last addition of fruit, you can add about 300 ml of rum. Traditionally, the Rumtopf is then “opened” on the 1st Advent. It tastes great on its own, with a ball of vanilla ice cream as a dessert, or topped up with sparkling wine as a long drink.

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